Vegan Chili
Serving Size: 6
DESCRIPTION
This vegan chili is packed with protein, and it's the perfect cozy meal. Everything comes together in one pot, and it is made with all clean and healthy ingredients. It’s loaded with protein-packed tofu, fiber-rich beans, and good-for-you veggies, so it always feels extra-nourishing and satisfying.
INGREDIENTS
Tofu Crumble
- 1 block extra firm tofu When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before crumbling it.
- 3 tablespoon soy sauce low sodium
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- ½ teaspoon salt
Vegan Chili
- (1) 15 oz can black beans
- (1) 15 oz can red kidney beans
- (1) 15 oz can small white beans
- (1) 28 oz can crushed tomatoes
- 1 tablespoon avocado oil
- 1 whole onion yellow or white
- 2 whole jalapeños diced, and deseed if you can't take too much heat
- 1 tablespoon garlic minced or paste
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup pure
- 2 tablespoon soy sauce low sodium
- 3 cups vegetable broth low sodium
- 2 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- 2 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Toppings of your choice
- lime wedges
- scallions finely chopped
- cilantro
- pickled red onions
- vegan sour cream
- vegan shredded cheese
METHOD
To make the tofu crumble
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Note: You can use a nonstick baking dish, instead of a baking sheet with parchment paper.
- Crumble tofu into a mixing bowl using your hands.
- Combine all the remaining ingredients (soy sauce, garlic powder, smoked paprika, cumin, and salt) together with the crumbled tofu and toss together.
- Spread the crumble tofu over a lined baking sheet. Bake for 20 minutes until tofu is slightly dried out. Then toss together and spread it back on the lined baking sheet. Place in the oven for another 10 minutes.
To make the chili - While tofu crumbles are baking in the oven
- Heat oil in a Dutch oven or a large pot on medium heat. Add diced onions and till translucent for about a minute. Then add minced garlic, diced jalapeños, and cook for another minute.
- Add the cocoa powder, maple syrup, soy sauce, and all the remaining spices (smoked paprika, cumin, and chili powder).
- Add the crushed tomatoes, all the beans (black, kidney, white), and the broth. Mix together. Note: If you like your chili thicken, then you can use an immersion blender to lightly blend just a few times at this point.
- Add the crumbled tofu, salt, pepper - Give it a good mix. Cook for 5 minutes on medium heat.
- Before serving - Garnish with lime wedges vegan sour cream, fresh scallions or cilantro, pickled red onions, and or vegan shredded cheese.
NOTES
- Source Quality Cocoa: A good-quality unsweetened cocoa powder adds depth without overpowering the flavor. I recommend splurging a little here!
- Uniform Tofu Crumbles: Crumble the tofu into similar-sized pieces for even baking and a consistent “ground meat” texture in your vegan chili.
- Simmer Gently: Let the chili simmer over low heat to meld the flavors together without burning the bottom. The longer it simmers, the better it will taste!
NUTRITION
Calories: 91kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1951mg | Potassium: 193mg | Fiber: 1g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!